Leek, mushroom & Gruyère quiche
A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food
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Difficulty and servings
Serves 8
Preperation and cooking times
Prep 40 mins
Cook 40 mins
Vegetarian
- Heat oven to 200C/fan 180C/gas 6. Follow steps 1 and 2 of the first quiche recipe, left.
- While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
- While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Per serving
561 kcalories, protein 12g, carbohydrate 30g, fat 44 g, saturated fat 26g, fibre 3g, salt 0.7 g
Recipe from Good Food magazine, June 2008.
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http://www.bbcgoodfood.com/recipes/6293/
Difficulty and servings
Serves 8
Preperation and cooking times
Prep 40 mins
Cook 40 mins
Vegetarian
Ingredients
- 25g butter
- 4 leeks , sliced and washed
- 250g pack chestnut mushrooms , sliced
- 2 eggs
- 284ml double cream
- 140g gruyère , coarsely grated
FOR THE PASTRY
- 280g plain flour
- 140g cold butter , cut into pieces
Per serving
561 kcalories, protein 12g, carbohydrate 30g, fat 44 g, saturated fat 26g, fibre 3g, salt 0.7 g


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